Vancouver Magazine
Founders of The Acorn and Vij’s Announce New Restaurant Opening on Main
Where to Find The Best Happy Hour Downtown
Mother’s Day Restaurant Guide 2024: 25 Spots That’ll Help You Feed Mom This Sunday
The Wine List: Ready for Riesling
Drink This Wine: Top Somms’ Top Picks at Top Drop
The Best Value B.C. Wines on Shelves Right Now
5 Things to Do in Vancouver This Week (May 6-12)
How Do Vancouver Streets Get Their Names?
The Best Arts and Culture Events Happening in Vancouver in May 2024
5 New Restaurants to Check Out on Your Next Trip to Banff
Weekend Getaway: Why Paddleboarding Lessons in Squamish Are Definitely Worth It
Tofino Travel Guide: Where to Eat, Stay and Spa in Tofino, B.C.
This Vancouver Fashion Designer Is On a Mission to Make the Perfect White Tee
6 of the Best Wide-Leg Pants You Can Buy Here in Vancouver
7 Small, Independent Vancouver Brands to Shop Instead of the Shein Pop-Up
Courtesy of bartender Winnie Sun, it's an Earl Grey tea meets pistachio faux cocktail that's a taste of something new—just like you in 2024.
New Year, New Sips
2024 is finally here! And what better way to embrace the season of fresh starts than with a mocktail that supports your Dry January goals. Zarak by Afghan Kitchen’s Chasm-e-Pista is like nothing you’ve tried before: it combines the citrusy zest of bergamot (courtesy of the infused Earl Grey) and the delicate earthy sweetness of pistachios. The result? A creamy cocktail that demands to be savoured, just like the moment. Here’s to new beginnings and a night of drinking you’ll remember!
Serves 1
2 oz Free Spirits Bourbon (for a boozy option, substitute 1½ oz Bulleit 10-Year-Old Bourbon and ½ oz cognac)
1 ½ oz Earl Grey tea
¾ oz pistachio syrup (see recipe, below, or tip above)
½ oz fresh strained lemon juice
Optional: 1 egg white
1. Boil water. Steep one Earl Grey tea bag (or roughly 2 grams of loose leaf) until dark (4 to 5 minutes). Let cool.
2. Add Earl Grey brew, bourbon and the rest of the ingredients to a shaker with ice to mix (or stir directly in the glass and add ice).
3. Top with whisked egg whites if you like foam.
¾ cup granulated sugar
¾ cup filtered water
¾ cup pistachios, finely chopped
1 oz vanilla extract
1. Combine all ingredients in a small saucepan and bring to a boil.
2. Let simmer on low for 10 minutes.
3. In a blender or food processor, blend until smooth.
4. Run the liquid mix through cheesecloth or fine mesh strainer to remove particles.
5. Cool before refrigerating. Kept in the fridge, the syrup should be good for up to a week.
Sweet Deal: If you’re going with store-bought pistachio syrup (no shame in that game), bartender Winnie Sun recommends the Monin brand, which you can find at the Gourmet Warehouse (gourmetwarehouse.ca)
This recipe was originally published in the December/January 2024 issue of Vancouver magazine.